Preheat oven to 180C.
Line a baking sheet with baking paper.
First make the flax egg - mix the flax meal with 2 1/2 tablespoons water and place in the fridge for 15 minutes to set.
When the 'egg' is ready, mix all ingredients in a bowl.
Flour your hands and a flat surface with coconut flour and roll the mixture into small balls either between your hands or with one hand on the floured surface - they should be about the size of a blueberry.
Bake for 15 minutes and they are ready to eat!
You can pour milk over and enjoy while warm or allow to cool and store in an airtight container.
For crispier breakfast bombs leave the balls to sit in the cooling oven for an hour before storing.